No Carb Spinach Bread

yooper's Note:

A low carber's dream come true! I saw this on the "Today" show and was intrigued. This came from the "Taste of Home" website. I haven't made this yet, but definitely plan too! I'm guessing this is more like a polenta than a bread. Note cook time and servings are for the smaller version, not the loaf.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• butter , for greasing baking dish
• 1 (10 ounce) package frozen chopped spinach , thawed and drained
• 4 large eggs , beaten
• ¼ teaspoon crushed garlic
• salt & freshly ground black pepper

Directions:

1. There are two ways to make this: in a glass baking dish or tripling the recipe and baking it in a loaf pan.
2. It takes longer to cook in the loaf pan, but you end up with a whole loaf of bread that you can slice and freeze.
3. Preheat oven to 400°F.
4. Butter an 8x8-inch glass baking dish.
5. Mix together spinach, eggs, and garlic.
6. Season with salt and pepper.
7. Pour into prepared pan.
8. Bake for 15 minutes or until mixture has set.
9. Allow to cool slightly.
10. Cut into 4 squares.
11. Use a spatula to remove squares from pan.
12. Refrigerate or freeze until ready to use.
13. To make a whole loaf of this bread, triple the ingredients and pour into a well buttered loaf pan.
14. Place loaf pan on a baking sheet and bake for 1 hour and 15 minutes at 350°F.

Reviews

[moxie]

I'm sorry, Yooper -- I *really* wanted to like this 'cause I sure miss my bread on the low-carb routine. But I found this to have a texture like a rubbery quiche, and it really just wasn't great. I know you hadn't made it when you posted, so I wanted to let you know. I ended up buttering the pieces lightly, then dredging them in Parmesan and grilling them on the George Foreman. That was fairly tasty. I will probably top the next couple slices with a little marinara and mozzarella and put them under the broiler. Thanks for posting it, it was sure worth a try.

[haven't the slightest]

Definitely not suitable as bread, but fine as an easy quiche. I would suggest adding some additional herbs and spices to improve the flavor. I topped mine with fat-free sour cream and hot sauce, served with pumpkin soup. Overall a good recipe and I'd likely make this again.

[jbronwynne]

This dish makes a wonderful base for pizza toppings! Even my 5 year old likes it. Thanks for a great recipe.